Chicken with Couscous
Ingredients
- 3 ¼ cups low-sodium chicken broth, divided
- 1 cup quick-cooking couscous
- 2 tablespoons olive oil, divided
- 4 skinless, boneless chicken breast halves - cut into cubes
- salt and ground black pepper to taste
- 1 carrot, thinly sliced
- ½ cup finely chopped jalapeno chile peppers
- 1 zucchini, diced
- 3 green onions, thinly sliced
- 1 ½ teaspoons grated fresh ginger root
- 1 ½ teaspoons curry powder
- 1 teaspoon cornstarch
- ½ teaspoon ground coriander seed
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
- Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
- Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.
Source
Original recipe: View Original